Sunday, August 22

Time for Fall Salads and Asian Chicken and Soba Noodle Salad

At this time of year, everyone is talking about back-to-school foods and lunches and are packing up their picnic gear and beach chairs. So I'm packing up my summer salads. Fear not. Fall salads are here.

This Asian Chicken and Soba Noodle Salad is a transitional salad that's refreshing enough to keep you cool on a steamy August afternoon yet substantial enough to fill your belly after a hard day in class.

With red bell peppers, sugar snap peas, and peanuts, it's got standard salad crunch and nutrition, but unlike most salads it's got long, slippery, tasty soba noodles that make it so much more. Asian soba noodle salads are like soup, salad, and noodle bowls all rolled into one gloriously healthy and satisfying meal.

So make this Asian Chicken and Soba Noodle Salad, grab a set of chopsticks, and start twirling and slurping. And be sure to bring leftovers for lunch the next day. It's so much better than a ham and cheese.

4. When noodles are cooked, transfer to the bowl with the chicken and vegetables. Add dressing, and toss until well coated. Divide evenly among 4 bowls, and sprinkle each with 1/2 tablespoon peanuts. Garnish with additional sliced scallions if desired. Serve at room temperature or chilled.

Shopping Note: Sriracha sauce is a spicy Thai hot chile sauce that can be found in Asian specialty markets as well as the Asian food section of most supermarkets.

23 comments:

I have never met an Asian noodle salad I didn't love. I learned to make soba from scratch in Japan, but I've never made it since; the dried noodles available in our Asian market are just too convenient!